Microwave Egg & Veggie Breakfast Bowl

Microwave Egg & Veggie Breakfast Bowl
  • 5M Total Time

  • 4M Prep Time

  • 6 Ingredients

  • 1 serving Servings

Crunched for time? Try this quick Italian-inspired 5-minute breakfast bowl with naturally nutritious eggs and garden-fresh flavor in every bite!


  1. COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.

  2. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.

  3. TOP with cheese and tomatoes. SERVE immediately.


  • 1 EGG
  • 1 Tbsp. water
  • 2 Tbsp. baby spinach, thinly sliced
  • 2 Tbsp. mushrooms, chopped
  • 2 Tbsp. shredded fat-free mozzarella cheese
  • 2 grape or cherry tomatoes, sliced


Don’t overcook.  Scrambled eggs will continue to cook and firm up after removed from microwave.

Microwave ovens vary. Cook time may need to be adjusted.

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To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.